Turkey Pancakes Recipes

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TURKEY PUFF PANCAKE

Your family or guests are sure to say 'Wow!' when you present them with this dish that rises so high and browns so beautifully. I sometimes add water chestnuts for crunch. -Patricia Millmann, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16



Turkey Puff Pancake image

Steps:

  • Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven 3-4 minutes or until melted. Meanwhile, in a small bowl, whisk eggs, milk and cayenne. Whisk flour into egg mixture until blended. Pour into prepared pie plate. Bake 18-20 minutes or until golden brown and center is set., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in turkey, salt and pepper., Cut pancake into wedges. Spoon turkey mixture over wedges; sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 450 calories, Fat 24g fat (13g saturated fat), Cholesterol 201mg cholesterol, Sodium 610mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.

3 tablespoons butter
2 large eggs
3/4 cup 2% milk
Dash cayenne pepper
3/4 cup all-purpose flour
TOPPING:
2 tablespoons butter
3/4 cup sliced fresh mushrooms
1 small onion, chopped
2 tablespoons all-purpose flour
3/4 cup turkey or chicken broth
1/4 cup 2% milk
2 cups shredded cooked turkey
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

TURKEY POTATO PANCAKES

Good way to use left over turkey. Recipe came from my eldest daughter. Depending on how large your griddle( or skillet). the cook time will vary.

Provided by Chef 920429

Categories     Potato

Time 50m

Yield 15 pancakes

Number Of Ingredients 6



Turkey Potato Pancakes image

Steps:

  • In a mixing bowl.
  • combine egg;potato,turkey,onion,& a dash of pepper.
  • Add remaining ingredients,mix well.
  • Using about 1/4 cup batter for each pancake.
  • Drop batter onto hot greased griddle,spreading to about 4" inch diameter.
  • Cook over med-low heat for 4 to 5 minutes on each side.
  • Serve w/ cranberry sauce.
  • Makes about 15 pancakes.

Nutrition Facts : Calories 39.8, Fat 1, SaturatedFat 0.3, Cholesterol 42.3, Sodium 248.4, Carbohydrate 5.8, Fiber 0.7, Sugar 0.3, Protein 1.9

3 beaten eggs
3 cups shredded raw potatoes (drained)
1 1/2 cups finely chopped turkey
1 1/2 teaspoons grated onions
1 tablespoon flour
1 1/2 teaspoons salt

TURKEY PANCAKES

Make and share this Turkey Pancakes recipe from Food.com.

Provided by Ed from Vt.

Categories     Breakfast

Time 15m

Yield 6-8 Pancakes, 4 serving(s)

Number Of Ingredients 6



Turkey Pancakes image

Steps:

  • Heat gravy and keep warm.
  • Preheat griddle (if electric set to 400 degrees).
  • In mixing bowl combine egg,milk and oil.Stir to blend.
  • Add pancake mix,blend with fork until smooth.
  • Mix in turkey.
  • Bake on a hot,lightly greased griddle using a 1/4 cup of mix for each pancake.Turn pancakes only once when tops are covered with bubbles and edges begin to dry.When pancakes are done,serve with gravy on the side to pour over pancakes.

Nutrition Facts : Calories 259.4, Fat 9.7, SaturatedFat 2.8, Cholesterol 92.7, Sodium 459.3, Carbohydrate 25.4, Fiber 0.9, Sugar 0.1, Protein 16.6

1 cup pancake mix
3/4 cup milk
1 egg
1 tablespoon oil
1 cup cooked turkey (diced or shredded)
leftover turkey gravy (or a bottle of store bought turkey gravy)

TURKEY POTATO PANCAKES

My husband and our four children like pancakes, and I appreciate quick suppers...so I gave this recipe a try when I saw it. The addition of turkey turns golden side-dish potato pancakes into a simple main dish we all savor. -Kathy Duerr, Fulda, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 40m

Yield 12 pancakes.

Number Of Ingredients 8



Turkey Potato Pancakes image

Steps:

  • In a sieve or colander, drain the potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the turkey, onions, flour and salt. Stir in eggs until blended. Add the reserved potatoes; toss to coat., Heat about 2 tablespoons of oil in a large nonstick skillet over medium heat. Drop batter by 1/3 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels., Serve with cranberry sauce if desired.

Nutrition Facts : Calories 262 calories, Fat 7g fat (2g saturated fat), Cholesterol 199mg cholesterol, Sodium 976mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.

3 cups shredded peeled potatoes
1-1/2 cups finely chopped cooked turkey
1/4 cup sliced green onions with tops
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
3 large eggs, lightly beaten
Canola oil
Cranberry sauce, optional

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